PALEO   LOW CARB

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THAI SHRIMP SALAD

Keep this shrimp salad low carb by sticking to veggies and herbs, or add rice noodles, mango, or rice to round it out.

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WHAT YOU NEED:

Spicy Marinated Shrimp Wild Large Shrimp Coconut Aminos Red Curry Paste Avocado Oil

WHAT YOU NEED:

Thai Style Dressing SunButter Coconut Aminos Rice Wine Vinegar Lime Juice Red Curry Paste Honey

WHAT YOU NEED:

Thai Shrimp Salad Leaf Lettuce Carrots Red Bell Pepper Red Cabbage Fresh Herbs Toasted Sesame Seeds

In a jar or blender, combine all the dressing ingredients. Shake well or process until a creamy dressing is formed

ONE

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In a medium sized bowl, combine the coconut aminos and red curry paste to make a marinade for the shrimp. Marinate the shrimp for 20 minutes

TWO

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Cook the shrimp in 2 batches if needed. Cook shrimp for about 3 minutes on 1 side, then flip them over to cook the other side for about 2 additional minutes.

THREE

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Layer lettuce, red peppers, carrots, and red cabbage on a plate. Pile the shrimp on the prepared salads, and garnish with fresh chopped herbs. Top or serve with the dressing.

THREE

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Tender marinated shrimp are piled high on a salad of crisp vegetables and herbs, then drizzled with a spicy peanut-style dressing.

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OTHER RECIPES

Spicy Thai Shrimp Lettuce Wraps (Low Carb)

Spicy Asian Salmon Salad

Thai Steak Salad Wraps